Fun, delicious and ready in under 15 minutes, these Soppressata and Radish Provolone Cones make the perfect holiday snack or appetizer.
Soppressata. When I think of Soppressata I think of larger, thinner slices of salami. However, when I looked up on Wikipedia what Soppressata actually is, at least in the traditional sense, this is what I was told-
“…is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing.”
From what I gather, this delicious cured meat is made from all the leftovers. Waste not, want not, right?
Assuming you’re a meat lover and this hasn’t freaked you out, then I have a sneaking suspicion that you’ll love this fun and super fast appetizer. It really is the perfect little snack time appetizer for any and all occasions- from fancy to downright casual.
And that watermelon radish? It was my first time seeing them at the market and although I had never tried them before, I knew they would be good. Guys, these things are the most beautiful root vegetable I have ever seen! Way more beautiful than a watermelon, that for sure.
Anywho, the combination of the Soppressata and the provolone with the fresh radicchio, tangy pepperoncini, and earthy pine nuts was pretty awesome. I definitely know what my Christmas dinner contribution will be this year!
In other news, on the way to drop my 4-year-old off at school the yesterday, I asked him what he wanted from Santa this year. His list was pretty long as he talked the entire 10-minute drive there, however, the key items I gathered from were this…
1. One million Chevron cars (you know, the toy cars from the gas station)
2. An iPhone
3. A jetpack ??
So, any of you out there know where I can pick up a jetpack?
I mentioned to him that Santa may not be making those this year and he responded, “yes he is, Mommy! Obviously!”
Soppressata and Radish Provolone Cones
- 1 small head radicchio - shredded
- 7 whole pepperoncini - stem removed and thinly sliced
- 1/4 cup pine nuts
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- salt + pepper - to taste
- 24 Soppressata - thinly sliced
- 24 Provolone cheese - thinly sliced
- 1-2 watermelon radish - thinly sliced
- Major Grey's Chutney - for topping (optional)
- In a medium bowl toss together the shredded radicchio, sliced pepperoncini, and pine nuts. Add the red wine vinegar, olive oil and salt and pepper, to taste. Gently toss to combine.
- Arrange the soppressata and provolone on a large, clean work surface and top with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey's Chutney.
- Roll up each Soppressata to form cones and secure with a toothpick.